For holiday feasts, that is. I have nothing, exactly, against the standard green bean, mushroom soup, onion things casserole. But unless you make it from scratch, it just doesn’t compare, for flavor with this easy and candy-esque treatment for b’sprouts. One of the secrets, of course, is bacon. The other is to cook the heck out of the sprouts until they are the kind of candy you like. (more…)
OK, this recipe is the most decadent, delicious and delightful dessert recipe you’re likely to find here on DRB. The Queen (it’s all her fault) brought this recipe home from someone who brought these little devils to a church potluck. You may know those church potluck cooks…they feel no guilt making their most delectable, diet-wrecking, downright tasty dishes to church potlucks when they’d never make them for their foodie friends. God love ’em.
Anyhow, let’s say you are looking for a pretty-easy dessert you can serve to anyone (who’s not diabetic) and get a “Wow, this is fantastic!” reaction. OK, get ready…. (more…)
Slice up an orange, a lemon, and a lime. Squeeze and mash them up in a large pitcher. Add sugar to taste, a BAY LEAF (or two), 1.5 liters of Spanish red wine of your choice, and 1/2 cup of brandy. Let it steep overnight. Strain, pour over ice and cut with club soda if you like. The bay leaf makes a subtle difference but adds distinction. Who’d’ve thought?
Discovered that I love making and eating lentil soup last year. Been looking forward to “soup time” now as Fall is here. (more…)
Tried this recipe to see if it would yield a moister salmon filet. It did, big time, and it was cooked through nicely as well. But the kicker was the sauce! I’ve been looking for a way to make a sauce that would equal the out-of-the-bottle lemon-butter-dill sauce we crave. But it’s too expensive as a steady purchase. The lemon-butter-dill sauce option that comes with the recipe was better than the bottled stuff by far. Took extra time, but overall, given the salmon and the sauce, it was well worth it!
Slice your salmon filet into strips, 1 1/2 – 2″ wide. Create a poaching “platform” in your 10 or 12-inch skillet from lemon slices, about 3/8″ thick. Two lemon slices per salmon slice should do it. Arrange the salmon and lemon slices in the skillet and add 1/2 C water and 1/2 C white wine. A Sauvingnon Blanc or Pinot Grigio is nice for this. Sprinkle chopped, fresh parsley and tarragon or dill…about 2 T each or 1 T each dried, and 2 T finely diced shallot or onion.
Bring liquid to boil, cover and simmer for 12-16 minutes depending on the thickness of the filet. Remove fish and lemons, reduce liquid to 2-3 T. Pour through strainer into bowl containing 1 T honey, 2 T EVOO. This makes a great sauce.